Rode aardappelen klaarmaken

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Rode aardappelen zijn klein, rond en wit van binnen. De rode schil is dun, waardoor ze wat delicaat zijn om te bereiden. Je kunt rode aardappelen gebruiken als bijgerecht bij lamsvlees of stoofvlees. Gekookt en afgekoeld kun je ze serveren bij kasserol en salades. Deze wonderbaarlijke aardappelen zijn veelzijdig en kan elke maaltijd in evenwicht brengen.

Ingrediënten

  • 450g rode aardappelen
  • 2 eetlepels olijfolie of boter
  • Zout (naar smaak)
  • Peper (naar smaak)
  • Kruiden en specerijen (paprika, tijm, rozemarijn, etc.)
  • Knoflook (eventueel)
  • Uien
Methode 1
Methode 1 van 8:

Sauteren

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    Schil de aardappelen eventueel, maar het is niet nodig.
  2. {"smallUrl":"https:\/\/www.wikihow.com\/images_en\/thumb\/d\/da\/Prepare-Red-Skin-Potatoes-Step-2-Version-2.jpg\/v4-460px-Prepare-Red-Skin-Potatoes-Step-2-Version-2.jpg","bigUrl":"https:\/\/www.wikihow.com\/images\/thumb\/d\/da\/Prepare-Red-Skin-Potatoes-Step-2-Version-2.jpg\/v4-728px-Prepare-Red-Skin-Potatoes-Step-2-Version-2.jpg","smallWidth":460,"smallHeight":258,"bigWidth":728,"bigHeight":409,"licensing":"<div class=\"mw-parser-output\"><\/div>"}
  3. {"smallUrl":"https:\/\/www.wikihow.com\/images_en\/thumb\/b\/bf\/Prepare-Red-Skin-Potatoes-Step-23-Version-2.jpg\/v4-460px-Prepare-Red-Skin-Potatoes-Step-23-Version-2.jpg","bigUrl":"https:\/\/www.wikihow.com\/images\/thumb\/b\/bf\/Prepare-Red-Skin-Potatoes-Step-23-Version-2.jpg\/v4-728px-Prepare-Red-Skin-Potatoes-Step-23-Version-2.jpg","smallWidth":460,"smallHeight":259,"bigWidth":728,"bigHeight":410,"licensing":"<div class=\"mw-parser-output\"><\/div>"}
    Hoe kleiner je de aardappelen schilt, des te sneller zullen ze gekookt zijn.
  4. {"smallUrl":"https:\/\/www.wikihow.com\/images_en\/thumb\/b\/bb\/Prepare-Red-Skin-Potatoes-Step-4-Version-2.jpg\/v4-460px-Prepare-Red-Skin-Potatoes-Step-4-Version-2.jpg","bigUrl":"https:\/\/www.wikihow.com\/images\/thumb\/b\/bb\/Prepare-Red-Skin-Potatoes-Step-4-Version-2.jpg\/v4-728px-Prepare-Red-Skin-Potatoes-Step-4-Version-2.jpg","smallWidth":460,"smallHeight":259,"bigWidth":728,"bigHeight":410,"licensing":"<div class=\"mw-parser-output\"><\/div>"}
  5. {"smallUrl":"https:\/\/www.wikihow.com\/images_en\/thumb\/4\/4e\/Prepare-Red-Skin-Potatoes-Step-5-Version-2.jpg\/v4-460px-Prepare-Red-Skin-Potatoes-Step-5-Version-2.jpg","bigUrl":"https:\/\/www.wikihow.com\/images\/thumb\/4\/4e\/Prepare-Red-Skin-Potatoes-Step-5-Version-2.jpg\/v4-728px-Prepare-Red-Skin-Potatoes-Step-5-Version-2.jpg","smallWidth":460,"smallHeight":259,"bigWidth":728,"bigHeight":410,"licensing":"<div class=\"mw-parser-output\"><\/div>"}
    Hier zijn een paar suggesties welke ingrediënten je aan gesauteerde aardappelen kunt toevoegen:
    • Uien zijn erg lekker bij gesauteerde aardappelen. Witte of gele uien zijn het meest geschikt, maar rode uien kun je ook gebruiken. Uien voegen een beetje zoet toe aan de aardappelen.
    • Knoflook is ook prima, alleen of samen met andere specerijen. Voeg je fijngehakte knoflook toe, doe dit dan pas op het eind van de bereidingstijd, omdat anders de knoflook aan zal branden.
    • Kruiden zoals peterselie, tijm en rozemarijn. Tijm en rozemarijn vormen samen een klassieke combinatie, en verse peterselie kan de wat zwaardere smaak van de aardappelen neutraliseren.
    • Specerijen zoals paprika, droge mosterd of komijn. Paprika voegt wat scherpte en kleur toe, mosterd een wat zurige, scherpe smaak en komijn maakt het soms wat eenvoudige aandoende gerecht exotischer.
  6. {"smallUrl":"https:\/\/www.wikihow.com\/images_en\/thumb\/9\/91\/Prepare-Red-Skin-Potatoes-Step-6-Version-2.jpg\/v4-460px-Prepare-Red-Skin-Potatoes-Step-6-Version-2.jpg","bigUrl":"https:\/\/www.wikihow.com\/images\/thumb\/9\/91\/Prepare-Red-Skin-Potatoes-Step-6-Version-2.jpg\/v4-728px-Prepare-Red-Skin-Potatoes-Step-6-Version-2.jpg","smallWidth":460,"smallHeight":259,"bigWidth":728,"bigHeight":410,"licensing":"<div class=\"mw-parser-output\"><\/div>"}
    Op een pond aardappelen zijn 2 theelepels zout voldoende, zeker als je er ook nog kruiden en specerijen aan toevoegt.
  7. {"smallUrl":"https:\/\/www.wikihow.com\/images_en\/thumb\/2\/25\/Prepare-Red-Skin-Potatoes-Step-7-Version-2.jpg\/v4-460px-Prepare-Red-Skin-Potatoes-Step-7-Version-2.jpg","bigUrl":"https:\/\/www.wikihow.com\/images\/thumb\/2\/25\/Prepare-Red-Skin-Potatoes-Step-7-Version-2.jpg\/v4-728px-Prepare-Red-Skin-Potatoes-Step-7-Version-2.jpg","smallWidth":460,"smallHeight":259,"bigWidth":728,"bigHeight":410,"licensing":"<div class=\"mw-parser-output\"><\/div>"}
    Probeer alle kanten van de aardappelen mooi te bruinen.
  8. {"smallUrl":"https:\/\/www.wikihow.com\/images_en\/thumb\/7\/76\/Prepare-Red-Skin-Potatoes-Step-8-Version-2.jpg\/v4-460px-Prepare-Red-Skin-Potatoes-Step-8-Version-2.jpg","bigUrl":"https:\/\/www.wikihow.com\/images\/thumb\/7\/76\/Prepare-Red-Skin-Potatoes-Step-8-Version-2.jpg\/v4-728px-Prepare-Red-Skin-Potatoes-Step-8-Version-2.jpg","smallWidth":460,"smallHeight":259,"bigWidth":728,"bigHeight":410,"licensing":"<div class=\"mw-parser-output\"><\/div>"}
    Aardappelen horen zacht van binnen te zijn, maar met nog iets van een "bite" en knapperig aan de buitenkant.
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Methode 2
Methode 2 van 8:

Roosteren in de oven

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    Veel mensen vinden prefereren de kleur en structuur van de schil in het uiteindelijke gerecht.
  3. {"smallUrl":"https:\/\/www.wikihow.com\/images_en\/thumb\/c\/c6\/Prepare-Red-Skin-Potatoes-Step-11-Version-2.jpg\/v4-460px-Prepare-Red-Skin-Potatoes-Step-11-Version-2.jpg","bigUrl":"https:\/\/www.wikihow.com\/images\/thumb\/c\/c6\/Prepare-Red-Skin-Potatoes-Step-11-Version-2.jpg\/v4-728px-Prepare-Red-Skin-Potatoes-Step-11-Version-2.jpg","smallWidth":460,"smallHeight":259,"bigWidth":728,"bigHeight":410,"licensing":"<div class=\"mw-parser-output\"><\/div>"}
    Hoe kleiner je de aardappelen schilt, des te sneller zullen ze gekookt zijn.
    • Gebruik een glazen ovenschaal indien beschikbaar. Een glazen schaal zal ervoor zorgen dat de aardappelen gelijkmatiger gaar worden, omdat glas de hitte uitstekend geleidt.
  4. {"smallUrl":"https:\/\/www.wikihow.com\/images_en\/thumb\/2\/2d\/Prepare-Red-Skin-Potatoes-Step-12-Version-2.jpg\/v4-460px-Prepare-Red-Skin-Potatoes-Step-12-Version-2.jpg","bigUrl":"https:\/\/www.wikihow.com\/images\/thumb\/2\/2d\/Prepare-Red-Skin-Potatoes-Step-12-Version-2.jpg\/v4-728px-Prepare-Red-Skin-Potatoes-Step-12-Version-2.jpg","smallWidth":460,"smallHeight":259,"bigWidth":728,"bigHeight":410,"licensing":"<div class=\"mw-parser-output\"><\/div>"}
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    Probeer eventueel het volgende:
    • 3-4 teentjes knoflook, heel of fijngehakt.
    • 1 theelepel gedroogde rozemarijn
    • 1 theelepel gedroogde tijm
    • 1 theelepel gedroogde oregano
    • 1 theelepel verkruimelde rode pepervlokken
  6. {"smallUrl":"https:\/\/www.wikihow.com\/images_en\/thumb\/2\/25\/Prepare-Red-Skin-Potatoes-Step-14-Version-2.jpg\/v4-460px-Prepare-Red-Skin-Potatoes-Step-14-Version-2.jpg","bigUrl":"https:\/\/www.wikihow.com\/images\/thumb\/2\/25\/Prepare-Red-Skin-Potatoes-Step-14-Version-2.jpg\/v4-728px-Prepare-Red-Skin-Potatoes-Step-14-Version-2.jpg","smallWidth":460,"smallHeight":259,"bigWidth":728,"bigHeight":410,"licensing":"<div class=\"mw-parser-output\"><\/div>"}
    1 of 2 theelepels zout zou voldoende moeten zijn.
  7. {"smallUrl":"https:\/\/www.wikihow.com\/images_en\/thumb\/f\/fa\/Prepare-Red-Skin-Potatoes-Step-15-Version-2.jpg\/v4-460px-Prepare-Red-Skin-Potatoes-Step-15-Version-2.jpg","bigUrl":"https:\/\/www.wikihow.com\/images\/thumb\/f\/fa\/Prepare-Red-Skin-Potatoes-Step-15-Version-2.jpg\/v4-728px-Prepare-Red-Skin-Potatoes-Step-15-Version-2.jpg","smallWidth":460,"smallHeight":259,"bigWidth":728,"bigHeight":410,"licensing":"<div class=\"mw-parser-output\"><\/div>"}
    Roer elke 10 minuten even om. Dikker gesneden aardappelen nemen ongeveer een uur om te bereiden, heb je ze kleiner gesneden dan ongeveer 50 minuten.
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Methode 3
Methode 3 van 8:

Bakken

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  4. {"smallUrl":"https:\/\/www.wikihow.com\/images_en\/thumb\/e\/ea\/Prepare-Red-Skin-Potatoes-Step-19-Version-2.jpg\/v4-460px-Prepare-Red-Skin-Potatoes-Step-19-Version-2.jpg","bigUrl":"https:\/\/www.wikihow.com\/images\/thumb\/e\/ea\/Prepare-Red-Skin-Potatoes-Step-19-Version-2.jpg\/v4-728px-Prepare-Red-Skin-Potatoes-Step-19-Version-2.jpg","smallWidth":460,"smallHeight":259,"bigWidth":728,"bigHeight":410,"licensing":"<div class=\"mw-parser-output\"><\/div>"}
    Sommige mensen vinden dat aluminiumfolie helpt om aardappelen sneller te laten koken, maar het zorgt ervoor dat de buitenkant minder krokant.
  5. {"smallUrl":"https:\/\/www.wikihow.com\/images_en\/thumb\/b\/b6\/Prepare-Red-Skin-Potatoes-Step-20-Version-2.jpg\/v4-460px-Prepare-Red-Skin-Potatoes-Step-20-Version-2.jpg","bigUrl":"https:\/\/www.wikihow.com\/images\/thumb\/b\/b6\/Prepare-Red-Skin-Potatoes-Step-20-Version-2.jpg\/v4-728px-Prepare-Red-Skin-Potatoes-Step-20-Version-2.jpg","smallWidth":460,"smallHeight":259,"bigWidth":728,"bigHeight":410,"licensing":"<div class=\"mw-parser-output\"><\/div>"}
    Haal na een uur 1 aardappel uit de oven en snijd deze doormidden. Laat het even afkoelen en kijk of de aardappel gaar is. Grotere aardappelen en/of aardappelen die nog niet helemaal gaar zijn, hebben eventueel nog 10 minuten nodig om gaar te worden.
  6. {"smallUrl":"https:\/\/www.wikihow.com\/images_en\/thumb\/0\/02\/Prepare-Red-Skin-Potatoes-Step-21-Version-2.jpg\/v4-460px-Prepare-Red-Skin-Potatoes-Step-21-Version-2.jpg","bigUrl":"https:\/\/www.wikihow.com\/images\/thumb\/0\/02\/Prepare-Red-Skin-Potatoes-Step-21-Version-2.jpg\/v4-728px-Prepare-Red-Skin-Potatoes-Step-21-Version-2.jpg","smallWidth":460,"smallHeight":259,"bigWidth":728,"bigHeight":410,"licensing":"<div class=\"mw-parser-output\"><\/div>"}
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Methode 4
Methode 4 van 8:

Koken

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  1. {"smallUrl":"https:\/\/www.wikihow.com\/images_en\/thumb\/1\/11\/Prepare-Red-Skin-Potatoes-Step-22-Version-2.jpg\/v4-460px-Prepare-Red-Skin-Potatoes-Step-22-Version-2.jpg","bigUrl":"https:\/\/www.wikihow.com\/images\/thumb\/1\/11\/Prepare-Red-Skin-Potatoes-Step-22-Version-2.jpg\/v4-728px-Prepare-Red-Skin-Potatoes-Step-22-Version-2.jpg","smallWidth":460,"smallHeight":258,"bigWidth":728,"bigHeight":409,"licensing":"<div class=\"mw-parser-output\"><\/div>"}
    Maak je aardappelpuree, dan is schillen wel aan te bevelen.
  2. {"smallUrl":"https:\/\/www.wikihow.com\/images_en\/thumb\/b\/bf\/Prepare-Red-Skin-Potatoes-Step-23-Version-2.jpg\/v4-460px-Prepare-Red-Skin-Potatoes-Step-23-Version-2.jpg","bigUrl":"https:\/\/www.wikihow.com\/images\/thumb\/b\/bf\/Prepare-Red-Skin-Potatoes-Step-23-Version-2.jpg\/v4-728px-Prepare-Red-Skin-Potatoes-Step-23-Version-2.jpg","smallWidth":460,"smallHeight":259,"bigWidth":728,"bigHeight":410,"licensing":"<div class=\"mw-parser-output\"><\/div>"}
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    Gebruik 2 liter water voor 450 gram aardappelen.
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    Breng het water aan het sudderen, zorg dat het niet overkookt.
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  8. {"smallUrl":"https:\/\/www.wikihow.com\/images_en\/thumb\/6\/66\/Prepare-Red-Skin-Potatoes-Step-29-Version-2.jpg\/v4-460px-Prepare-Red-Skin-Potatoes-Step-29-Version-2.jpg","bigUrl":"https:\/\/www.wikihow.com\/images\/thumb\/6\/66\/Prepare-Red-Skin-Potatoes-Step-29-Version-2.jpg\/v4-728px-Prepare-Red-Skin-Potatoes-Step-29-Version-2.jpg","smallWidth":460,"smallHeight":259,"bigWidth":728,"bigHeight":410,"licensing":"<div class=\"mw-parser-output\"><\/div>"}
    • Om aardappelpuree te maken , voeg je het volgende aan de gekookte aardappelen toe:
      • 1/4 kop boter
      • 1/4 kop melk
      • 2 opgehoopte eetlepels zure room
      • Zout en peper naar smaak
    • Roer deze ingrediënten door elkaar tot het glad en romig is geworden.
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Methode 5
Methode 5 van 8:

In de magnetron

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  3. {"smallUrl":"https:\/\/www.wikihow.com\/images_en\/thumb\/c\/c6\/Prepare-Red-Skin-Potatoes-Step-11-Version-2.jpg\/v4-460px-Prepare-Red-Skin-Potatoes-Step-11-Version-2.jpg","bigUrl":"https:\/\/www.wikihow.com\/images\/thumb\/c\/c6\/Prepare-Red-Skin-Potatoes-Step-11-Version-2.jpg\/v4-728px-Prepare-Red-Skin-Potatoes-Step-11-Version-2.jpg","smallWidth":460,"smallHeight":259,"bigWidth":728,"bigHeight":410,"licensing":"<div class=\"mw-parser-output\"><\/div>"}
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  6. {"smallUrl":"https:\/\/www.wikihow.com\/images_en\/thumb\/a\/a8\/Prepare-Red-Skin-Potatoes-Step-35-Version-2.jpg\/v4-460px-Prepare-Red-Skin-Potatoes-Step-35-Version-2.jpg","bigUrl":"https:\/\/www.wikihow.com\/images\/thumb\/a\/a8\/Prepare-Red-Skin-Potatoes-Step-35-Version-2.jpg\/v4-728px-Prepare-Red-Skin-Potatoes-Step-35-Version-2.jpg","smallWidth":460,"smallHeight":259,"bigWidth":728,"bigHeight":410,"licensing":"<div class=\"mw-parser-output\"><\/div>"}
    Voeg er zout, peper en andere smaakmakers aan toe.
  7. {"smallUrl":"https:\/\/www.wikihow.com\/images_en\/thumb\/f\/fe\/Prepare-Red-Skin-Potatoes-Intro-Version-2.jpg\/v4-460px-Prepare-Red-Skin-Potatoes-Intro-Version-2.jpg","bigUrl":"https:\/\/www.wikihow.com\/images\/thumb\/f\/fe\/Prepare-Red-Skin-Potatoes-Intro-Version-2.jpg\/v4-728px-Prepare-Red-Skin-Potatoes-Intro-Version-2.jpg","smallWidth":460,"smallHeight":259,"bigWidth":728,"bigHeight":410,"licensing":"<div class=\"mw-parser-output\"><\/div>"}
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Methode 6
Methode 6 van 8:

Gegrilde rode aardappelen

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  1. {"smallUrl":"https:\/\/www.wikihow.com\/images_en\/thumb\/4\/46\/1401996-37.jpg\/v4-460px-1401996-37.jpg","bigUrl":"https:\/\/www.wikihow.com\/images\/thumb\/4\/46\/1401996-37.jpg\/v4-728px-1401996-37.jpg","smallWidth":460,"smallHeight":345,"bigWidth":728,"bigHeight":546,"licensing":"<div class=\"mw-parser-output\"><\/div>"}
  2. {"smallUrl":"https:\/\/www.wikihow.com\/images_en\/thumb\/a\/a6\/1401996-38.jpg\/v4-460px-1401996-38.jpg","bigUrl":"https:\/\/www.wikihow.com\/images\/thumb\/a\/a6\/1401996-38.jpg\/v4-728px-1401996-38.jpg","smallWidth":460,"smallHeight":345,"bigWidth":728,"bigHeight":546,"licensing":"<div class=\"mw-parser-output\"><\/div>"}
    Doe ze vervolgens in een pan, ingesmeerd met olijfolie, die geschikt is om onder de gril te plaatsen..
  3. {"smallUrl":"https:\/\/www.wikihow.com\/images_en\/thumb\/c\/c4\/1401996-39.jpg\/v4-460px-1401996-39.jpg","bigUrl":"https:\/\/www.wikihow.com\/images\/thumb\/c\/c4\/1401996-39.jpg\/v4-728px-1401996-39.jpg","smallWidth":460,"smallHeight":345,"bigWidth":728,"bigHeight":546,"licensing":"<div class=\"mw-parser-output\"><\/div>"}
    Bestrooi het met kruiden en specerijen naar smaak.
  4. {"smallUrl":"https:\/\/www.wikihow.com\/images_en\/thumb\/e\/e2\/1401996-40.jpg\/v4-460px-1401996-40.jpg","bigUrl":"https:\/\/www.wikihow.com\/images\/thumb\/e\/e2\/1401996-40.jpg\/v4-728px-1401996-40.jpg","smallWidth":460,"smallHeight":345,"bigWidth":728,"bigHeight":546,"licensing":"<div class=\"mw-parser-output\"><\/div>"}
    Blijf de aardappelen goed in de gaten houden. Als de aardappelen beginnen te sissen, haal ze dan onder de gril vandaan, en keer ze om in de pan.
  5. {"smallUrl":"https:\/\/www.wikihow.com\/images_en\/thumb\/8\/8b\/1401996-41.jpg\/v4-460px-1401996-41.jpg","bigUrl":"https:\/\/www.wikihow.com\/images\/thumb\/8\/8b\/1401996-41.jpg\/v4-728px-1401996-41.jpg","smallWidth":460,"smallHeight":345,"bigWidth":728,"bigHeight":546,"licensing":"<div class=\"mw-parser-output\"><\/div>"}
    Zet de aardappelen weer onder de gril.
  6. {"smallUrl":"https:\/\/www.wikihow.com\/images_en\/thumb\/e\/ed\/1401996-42.jpg\/v4-460px-1401996-42.jpg","bigUrl":"https:\/\/www.wikihow.com\/images\/thumb\/e\/ed\/1401996-42.jpg\/v4-728px-1401996-42.jpg","smallWidth":460,"smallHeight":345,"bigWidth":728,"bigHeight":546,"licensing":"<div class=\"mw-parser-output\"><\/div>"}
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Methode 7
Methode 7 van 8:

Alternatief voor gegrilde aardappelen

PDF download Pdf downloaden
  1. {"smallUrl":"https:\/\/www.wikihow.com\/images_en\/thumb\/7\/72\/1401996-43.jpg\/v4-460px-1401996-43.jpg","bigUrl":"https:\/\/www.wikihow.com\/images\/thumb\/7\/72\/1401996-43.jpg\/v4-728px-1401996-43.jpg","smallWidth":460,"smallHeight":345,"bigWidth":728,"bigHeight":546,"licensing":"<div class=\"mw-parser-output\"><\/div>"}
    Schil ze niet (dat hoort bij het gerecht).
  2. {"smallUrl":"https:\/\/www.wikihow.com\/images_en\/thumb\/0\/02\/1401996-44.jpg\/v4-460px-1401996-44.jpg","bigUrl":"https:\/\/www.wikihow.com\/images\/thumb\/0\/02\/1401996-44.jpg\/v4-728px-1401996-44.jpg","smallWidth":460,"smallHeight":345,"bigWidth":728,"bigHeight":546,"licensing":"<div class=\"mw-parser-output\"><\/div>"}
  3. {"smallUrl":"https:\/\/www.wikihow.com\/images_en\/thumb\/6\/66\/1401996-45.jpg\/v4-460px-1401996-45.jpg","bigUrl":"https:\/\/www.wikihow.com\/images\/thumb\/6\/66\/1401996-45.jpg\/v4-728px-1401996-45.jpg","smallWidth":460,"smallHeight":345,"bigWidth":728,"bigHeight":546,"licensing":"<div class=\"mw-parser-output\"><\/div>"}
  4. {"smallUrl":"https:\/\/www.wikihow.com\/images_en\/thumb\/1\/1a\/1401996-46.jpg\/v4-460px-1401996-46.jpg","bigUrl":"https:\/\/www.wikihow.com\/images\/thumb\/1\/1a\/1401996-46.jpg\/v4-728px-1401996-46.jpg","smallWidth":460,"smallHeight":345,"bigWidth":728,"bigHeight":546,"licensing":"<div class=\"mw-parser-output\"><\/div>"}
    Kruid het met zout, peper, knoflook en andere Italiaanse kruiden (naar smaak).
  5. {"smallUrl":"https:\/\/www.wikihow.com\/images_en\/thumb\/c\/cc\/1401996-47.jpg\/v4-460px-1401996-47.jpg","bigUrl":"https:\/\/www.wikihow.com\/images\/thumb\/c\/cc\/1401996-47.jpg\/v4-728px-1401996-47.jpg","smallWidth":460,"smallHeight":345,"bigWidth":728,"bigHeight":546,"licensing":"<div class=\"mw-parser-output\"><\/div>"}
    Plaats de bakplaat direct onder de voorverwarmde gril [ingesteld op hoge temperatuur] of de lagere temperatuur als je geen tijd hebt om ze in de gaten te houden.
  6. {"smallUrl":"https:\/\/www.wikihow.com\/images_en\/thumb\/c\/cb\/1401996-48.jpg\/v4-460px-1401996-48.jpg","bigUrl":"https:\/\/www.wikihow.com\/images\/thumb\/c\/cb\/1401996-48.jpg\/v4-728px-1401996-48.jpg","smallWidth":460,"smallHeight":345,"bigWidth":728,"bigHeight":546,"licensing":"<div class=\"mw-parser-output\"><\/div>"}
    Haal de bakplaat na ongeveer 15 minuten met een ovenhandschoen onder de gril vandaan en laat de aardappelen even afkoelen, voor je gaat genieten van het ongelofelijk lekkere, krokante resultaat.
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Methode 8
Methode 8 van 8:

Gekookte en daarna gegrilde aardappelen

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  1. {"smallUrl":"https:\/\/www.wikihow.com\/images_en\/thumb\/2\/29\/1401996-49.jpg\/v4-460px-1401996-49.jpg","bigUrl":"https:\/\/www.wikihow.com\/images\/thumb\/2\/29\/1401996-49.jpg\/v4-728px-1401996-49.jpg","smallWidth":460,"smallHeight":345,"bigWidth":728,"bigHeight":546,"licensing":"<div class=\"mw-parser-output\"><\/div>"}
    Kook het ongeveer 10 minuten.
  2. {"smallUrl":"https:\/\/www.wikihow.com\/images_en\/thumb\/7\/75\/1401996-50.jpg\/v4-460px-1401996-50.jpg","bigUrl":"https:\/\/www.wikihow.com\/images\/thumb\/7\/75\/1401996-50.jpg\/v4-728px-1401996-50.jpg","smallWidth":460,"smallHeight":345,"bigWidth":728,"bigHeight":546,"licensing":"<div class=\"mw-parser-output\"><\/div>"}
    Deel ze in kwarten.
  3. {"smallUrl":"https:\/\/www.wikihow.com\/images_en\/thumb\/7\/73\/1401996-51.jpg\/v4-460px-1401996-51.jpg","bigUrl":"https:\/\/www.wikihow.com\/images\/thumb\/7\/73\/1401996-51.jpg\/v4-728px-1401996-51.jpg","smallWidth":460,"smallHeight":345,"bigWidth":728,"bigHeight":546,"licensing":"<div class=\"mw-parser-output\"><\/div>"}
    Voeg knoflook, gesnipperde knoflook, dille, zout, peper en peterselie toe. Alles naar smaak.
  4. {"smallUrl":"https:\/\/www.wikihow.com\/images_en\/thumb\/b\/b3\/1401996-52.jpg\/v4-460px-1401996-52.jpg","bigUrl":"https:\/\/www.wikihow.com\/images\/thumb\/b\/b3\/1401996-52.jpg\/v4-728px-1401996-52.jpg","smallWidth":460,"smallHeight":345,"bigWidth":728,"bigHeight":546,"licensing":"<div class=\"mw-parser-output\"><\/div>"}
  5. {"smallUrl":"https:\/\/www.wikihow.com\/images_en\/thumb\/7\/73\/1401996-53.jpg\/v4-460px-1401996-53.jpg","bigUrl":"https:\/\/www.wikihow.com\/images\/thumb\/7\/73\/1401996-53.jpg\/v4-728px-1401996-53.jpg","smallWidth":460,"smallHeight":345,"bigWidth":728,"bigHeight":546,"licensing":"<div class=\"mw-parser-output\"><\/div>"}
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Tips

  • Bak je aardappelen in de pan, dan kun je de temperatuur controleren met een druppeltje water. Als het gaat sputteren dan is de pan heet genoeg. Laat het anders nog even op het vuur staan en test het dan weer. Wees voorzichtig en gebruik niet teveel water, want dat kan ervoor zorgen dat olie en waterdamp opspatten en brandwonden veroorzaakt.
  • Je kunt boter gebruiken in plaats van olijfolie om te roosteren en de rode aardappelen te frituren in de pan. Boter kookt sneller dan olijfolie. Als je bakt in boter, breng dan de kooktijd terug met een aantal minuten.
  • Rode aardappelen koken sneller dan gewone aardappelen, omdat ze kleiner zijn en minder zetmeel bevatten.
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Waarschuwingen

  • Aardappelen worden erg meelderig als je ze te lang laat koken. Kook tot een vork gemakkelijk door de aardappel kan gaan.
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Benodigdheden

  • Bakplaat voor het roosteren
  • 2 liter pan, voor het koken
  • 2.5cm koekenpan, voor het bakken
  • Kom geschikt voor de magnetron
  • Oven
  • Fornuis
  • Magnetron
  • Olijfolie
  • Aluminiumfolie
  • Zout en peper

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Bronnen

  1. http://www.potatopatchrecipes.com/2008/11/microwave-red-aardappelen/
  2. http://www.cookingforengineers.com/recipe/34/knoflook-roasted-aardappelen
  3. http://allrecipes.com/recipe/oven-roasted-red-aardappelen/detail.aspx
  4. http://www.kitchenmonki.com/recipe/Boiled_Redskin_Potatoes
  5. http://www.thecookingdish.com/the-brown-russet-potato-vs-the-red-potato/

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